One Pot Beefaroni with Sharp Cheddar
By Calvin Frost
Prep
10 min
Cook
20 min
Total
30 min
Servings
6
Level
Easy
One-pot beefaroni is a dish I make when I don't want to make several dishes․ One-pot beefaroni consists of elbow macaroni and ground beef cooked with tomato and beef broth and shredded cheddar cheese mixed into the sauce․ The dish takes 30 minutes to make․
I recommend using a large skillet and cooking 90/10 ground beef over medium-high heat and draining off the extra grease․ Cook onions in the same pan for 3-4 minutes․ Cook garlic until fragrant․ The tomato base has more depth‚ and there's no problem cooking pasta in the same pan․
Pasta is cooked‚ covered‚ for 12 to 15 minutes after the pasta has been added․ I usually taste the pasta a few minutes before the end of the cooking time and drain it slightly undercooked‚ as the elbow pasta will finish cooking in the hot pan (I like my elbow pasta a bit undercooked)․ Stir frequently‚ paying special attention to the edges of the pan‚ to avoid sticking․
I'd include the time to shred cheddar cheese for the skillet․ Sharp cheddar cheese shreds easily and melts well after removing the skillet from heat․ Allowing beefaroni to stand for 5 minutes before serving helps sauce cling to the noodles․
Why you'll love this recipe
- It feeds six people from one pan‚ beef and pasta with tomato sauce and cheddar․
- The 30-minute cook time is suitable for a weeknight family meal when you want to serve hot‚ homemade food․
- Kids who like macaroni and cheese will like this recipe‚ and adults will like the beef tomato sauce․
- You can serve it as a complete meal or provide garlic bread to eat with the sauce․
- The pasta is cooked in beef broth and tomato sauce‚ giving the pasta added flavor that it would not have if it were cooked separately from the beef and tomato sauce․
- Extra servings can be saved for later use․
Ingredients
- •1 lb lean ground beef (90/10 lean recommended)
- •1 medium onion (finely chopped)
- •2 cloves garlic (minced)
- •2 cups beef broth
- •15 oz canned tomato sauce
- •15 oz canned diced tomatoes (undrained)
- •2 cups uncooked elbow macaroni
- •1 tsp Italian seasoning
- •½ tsp salt (or to taste)
- •¼ tsp black pepper (or to taste)
- •2 cups sharp cheddar cheese (freshly shredded)
Instructions
- 1
Cook the ground beef in a large skillet or Dutch oven over medium-high heat until browned.
- 2
Drain off any excess grease.
- 3
Add the chopped onion and cook for 3 to 4 minutes, until it begins to soften.
- 4
Stir in the minced garlic and cook for 1 more minute, until fragrant.
- 5
Pour in the beef broth, tomato sauce, and undrained diced tomatoes, then stir to combine.
- 6
Stir in the uncooked elbow macaroni, Italian seasoning, salt, and pepper, then bring the mixture to a simmer.
- 7
Reduce the heat to low, cover the skillet, and cook for 12 to 15 minutes, stirring occasionally, until the pasta is tender.
- 8
Remove the skillet from the heat and stir in the shredded cheddar cheese until melted and the sauce is creamy.
- 9
Let the beefaroni rest for 5 minutes before serving to thicken the sauce.
FAQ
Nutrition (per serving)
Calories
550
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